Filet with Pumpkin, Figs, and Port Wine Sauce

Ingredients for 4 servings:

For the Filet:
1.75 lbs Filet (800 g)
Extra virgin olive oil, as needed
4 sprigs fresh rosemary
2 garlic cloves
Salt and pepper, to taste

For the Pumpkin:
1 lb pumpkin, cubed (500 g)
Extra virgin olive oil, as needed
1 sprig rosemary
Salt and pepper, to taste

For the Figs:
8 fresh figs, halved
1 tablespoon honey
A drizzle of extra virgin olive oil

For the Port Wine Sauce:
3/4 cup Port wine (200 ml)
1/2 cup beef broth (100 ml)
1 tablespoon butter
1 shallot, sliced
Salt and pepper, to taste

Instructions:

1. Pumpkin Preparation:
Clean and cube the pumpkin.
Cook in a pan with olive oil, rosemary, salt, and pepper. Cover with water and boil until soft.
Puree the pumpkin until smooth.

2. Fig Preparation:
In a pan, heat the honey and olive oil.
Cook the figs cut side down for 3-4 minutes. Set aside.

3. Filet Preparation:
Clean the Filet and season with salt.
Sear in a pan with olive oil, garlic, and rosemary for 3-4 minutes on each side.
Transfer to the oven at 350°F (180°C) for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Let the meat rest before slicing.

4. Port Wine Sauce Preparation:
Deglaze the pan with Port wine.
Add the broth and shallot, and reduce by half.
Strain the sauce and stir in the butter.

5. Plating:
Slice the Filet into 1-inch (2.5 cm) pieces.
Spread the pumpkin puree on the plate, add the Filet slices, figs, and drizzle with the Port wine sauce. Garnish with fresh thyme.

Watch video here: http://zouein.com/recipes/videos/aperfectfallfeastfilet.mp4

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